Nasturtium

2 oz Bianco Vermouth, Dolin
1 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Bonal Gentiane Quina
1 twst Lemon peel (as garnish)
Instructions

Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.

Cocktail summary
Created by
Jeffrey Morgenthaler, Clyde Common, Portland, OR
Year
2012
Is an
authentic recipe
Reference

http://cocktailvirgin.blogspot.co.nz/2012/11/nasturtium.html

Curator
Not yet rated
Average
4 stars
(12 ratings)
YieldsDrink
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From other users
  • Would make again with dry vermouth or cocchi
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Comments

Curated this a bit - I had it today at Clyde: Changed Dolin Dry to Dolin Blanc. Removed the optional Suze sub for Bonal - they're not substitutable. Updated creator information and year.

It's a nice drink - definitely on the sweeter side, but there's a clever vanilla accord that builds in the midpalate.

Thanks,

Zachary

Too sweet for my taste. Not sure Dolin Blanc is the best substitute here - the Bonal gets lost in sweet ginger flavors. I added some Dandelion & Burdock bitters in order to add a bit more depth and punch. I would try again with Dry Vermouth or perhaps combination wtih Cocchi.